Parmesan Truffle Fries Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Fresh russet potatoes, salty parmesan cheese, savory minced garlic, and earthy truffle oil come together to create this Parmesan Truffle Fries Recipe. My easy baked fries are packed with intense flavor, ready in less than an hour, and make a delicious snack or side dish.
I’m a huge fan of French fries, and there’s just something irresistible about hot, crispy ones fresh out of the oven, especially when they’re tossed with parmesan and truffle oil! From sweet potato fries, to yuca fries, crispy sides like these have definitely earned a regular spot at our table.
What inspired me most was that craving for something comforting but still homemade and nourishing. These parmesan truffle fries are my choice when I want something that feels a little fancy but is super easy to make, and honestly, they taste so much better than anything you’d get from a fast food place.
👩🏽🍳 Why I Love This Recipe
How can anyone resist a plate of crispy French fries? I know I can’t – honestly, I’m completely hooked, ha! The crispy oven-baked fries tossed with real truffle oil, fresh garlic, and salty parmesan always get everyone in my house excited. I’ve served these at everything from easy weeknight dinners to game nights with friends, and they’re always the first thing to go. I also love that they’re naturally gluten free, baked not fried, and made with ingredients I trust.
This parmesan truffle fries recipe is one of my favorites because it’s super easy to make. I can chop the potatoes ahead of time, and then all it takes is a quick toss with pantry staples like olive oil, garlic powder, and sea salt. The parmesan melts just enough to coat each fry, and that drizzle of truffle oil gives everything a little savory upgrade without being too much. Whether I’m pairing them with veggie burgers, tofu nuggets, or just grabbing a handful with some ketchup, they always feel a little fancy. 😉
What makes this the best homemade truffle fries recipe, in my experience, is how well it balances flavor and texture without being heavy or greasy. I’ve made these with my kids helping in the kitchen, and even for last-minute guests, and they always come out crispy and cheesy. They’re a classic comfort food feel just a little more elegant and totally doable at home.
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🥘 Ingredients
This easy parmesan truffle fries recipe only needs a few simple ingredients that I usually grab from my local grocery store. If you’re having trouble finding truffle oil, food specialty stores will typically have it.
Potatoes and Oils: I use medium Idaho russet potatoes for the best crispy texture. A mix of olive oil for roasting and just a tablespoon of high-quality truffle oil adds richness and that earthy depth.
Cheese and Seasoning: I toss the fries with grated parmesan cheese for that salty finish, then season with garlic powder, sea salt, and a sprinkle of fresh parsley to bring it all together.
Aromatics: Freshly minced garlic gives these fries a bold, crave-worthy flavor that pairs perfectly with the truffle and cheese.
🔪 How To Make
My baked truffle fries are one of the easiest things to make. Here’s exactly how I make these crispy, flavorful fries right in the oven.
Prepare the potatoes: I give the potatoes a good rinse, then slice them into long half-inch strips. I like to leave the skins on for that extra texture and flavor, then toss them into a big bowl so they’re ready for seasoning.
Coat the fries: I drizzle the fries with olive oil, then add minced garlic, garlic powder, sea salt, and half of the parmesan. I give everything a good toss to make sure each fry is evenly coated.
Place in sheet: Then I transfer the seasoned fries onto a parchment-lined baking sheet and spread them out in a single layer so they crisp up evenly in the oven.
Time to Cook: I bake the truffle parmesan fries at 400 degrees for about 30 to 35 minutes, until they’re golden and crispy. Once they’re out of the oven, I drizzle on the truffle oil, sprinkle the rest of the parmesan, add a little fresh parsley, and they’re ready to enjoy with whatever dipping sauce I’m in the mood for!
💭 Expert Tips
My #1 Secret Tip for making my parmesan truffle fries is to give them space. I always spread the fries out in a single layer on the baking sheet so they get perfectly crispy. If they’re crowded or overlapping, they steam instead of roast, and no one wants soggy fries when they’re craving that golden crunch.
Other Tips To Keep In Mind:
- How to cut fries: I slice the potato lengthwise into thin planks, then cut those into fry-sized strips about half an inch wide. It only takes a few minutes and makes the fries cook evenly.
- Choose quality truffle oil: I always look for all natural truffle oil because it has a more balanced, earthy flavor. The synthetic kind can taste too strong and overpower everything else.
- In a rush? To air fry, season the potatoes and place them in the air fryer basket. Cook at 375°F for 13 to 15 minutes until crispy and golden.
- Classic cooking: To deep fry, cut your potatoes into sticks and soak them in cold water to remove starch. Heat oil to 300 to 350°F, then fry the potatoes in batches for about 5 minutes until golden and crispy. Drain on paper towels, then toss with garlic, truffle oil, parmesan, salt, and parsley before serving.
📖 Variations
These parmesan truffle fries are one of my all-time favorite comfort foods, and I love how easy it is to switch things up! For a fun twist, here are a few variations I like to make:
Different Spices: I love changing up the flavor with a little fresh lemon juice, a pinch of black pepper, or a sprinkle of truffle salt. Just a small amount makes the fries taste even more delicious.
Vegan: I make these vegan by swapping in 2 tablespoons of vegan parmesan. It’s just as savory and perfect for plant-based meals.
Try a New Cheese: When I’m in the mood for something different, I swap the parmesan with 2 tablespoons of asiago, sharp cheddar, or gruyere. It adds a whole new cheesy twist to the fries.
🍽 Serving Suggestions
These parmesan fries are one of my favorite things to serve when we have friends or family over. They make the best cheesy snack or appetizer to pass around.
Sometimes I pair them with sandwiches like my kale and caramelized onion veggie panini or a vegan pastrami sandwich, and other times I go for a cozy combo like black bean quinoa burgers with a cup of Italian chickpea soup. My kids love dunking them in ketchup while I sneak a few with air fryer pizza rolls, everyone wins!
🧊 Storage Directions
Refrigeration: I let the leftover fries cool, then store them in an airtight container in the fridge for up to 3 days. They’re never quite as crispy the second time around, but still tasty.
Freezing: If I want to prep ahead, I season the raw fries and freeze them in a ziplock bag for up to 6 months. When I’m ready, I bake them straight from frozen at 425°F for about 25 minutes, then finish with truffle oil, parmesan, and parsley.
Reheating: To reheat, I pop the fries back in the oven at 350°F until they’re warmed through. They won’t be as crispy as freshly baked, but they’re still a satisfying snack.
❓Recipe FAQs
Can I make these fries without truffle oil?
Yes, absolutely. If you don’t have truffle oil, you can still enjoy these fries by simply using olive oil and adding extra garlic or your favorite herbs for flavor. They won’t have that signature truffle taste, but they’ll still be delicious.
What type of potatoes work best for this recipe?
I always use russet potatoes because they bake up really crispy and hold their shape well. Yukon golds work too, but the texture will be softer.
What’s the best way to make them extra crispy?
For that perfect crispy texture, I spread the fries out in a single layer on the baking sheet and make sure they’re not touching. Giving them enough space really makes a difference.
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🎥 Watch How to Make It
Parmesan Truffle Fries Recipe
Fresh russet potatoes, salty parmesan cheese, savory minced garlic, and earthy truffle oil come together to create this Parmesan Truffle Fries Recipe. My easy baked fries are packed with intense flavor, ready in less than an hour, and make a delicious snack or side dish.
Servings: 10
Calories: 141kcal
Ingredients
- 3 large baking potatoes (russet potatoes)
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp truffle oil
- ⅓ cup shredded parmesan cheese
- 1 tsp sea salt
- 1 tsp garlic powder
- Fresh parsley and ketchup for serving optional
Instructions
To Make In The Oven
- Preheat the oven to 400ºF / 200ºC and line the baking sheet with parchment paper.
- Wash the potatoes and cut them into fries’ shape.
- Place the cut potatoes into a mixing bowl and drizzle with olive oil. Add the minced garlic, garlic powder, salt and half of the parmesan.
- Mix until all potatoes are coated.
- Transfer onto a baking sheet and spread into a single layer.
- Bake for 30-35 minutes until golden brown on top. You can flip the fries halfway through baking.
- Once the fries are baked, drizzled with truffle oil, rest of the parmesan cheese and fresh parsley.
- Serve immediately with ketchup or any other sauce you like.
Notes
-
- My #1 Secret Tip for making my parmesan truffle fries is to give them space. I always spread the fries out in a single layer on the baking sheet so they get perfectly crispy. If they’re crowded or overlapping, they steam instead of roast, and no one wants soggy fries when they’re craving that golden crunch.
- How to cut fries: I slice the potato lengthwise into thin planks, then cut those into fry-sized strips about half an inch wide. It only takes a few minutes and makes the fries cook evenly.
-
- Choose quality truffle oil: I always look for all natural truffle oil because it has a more balanced, earthy flavor. The synthetic kind can taste too strong and overpower everything else.
-
- In a rush? To air fry, season the potatoes and place them in the air fryer basket. Cook at 375°F for 13 to 15 minutes until crispy and golden.
-
- Classic cooking: To deep fry, cut your potatoes into sticks and soak them in cold water to remove starch. Heat oil to 300 to 350°F, then fry the potatoes in batches for about 5 minutes until golden and crispy. Drain on paper towels, then toss with garlic, truffle oil, parmesan, salt, and parsley before serving.
Nutrition
Calories: 141kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 289mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g
I made these fries last night with our burgers and my whole family loved them! Thanks so much for sharing the recipe!
Woohoo! Great to hear Tayler! 🙂
Oh wow, these truffle fries sound amazing. Loads of Parmesan for me!
Yesss! Enjoy!
This recipe is one of my favourites. Can’t beat the combination of parmesan cheese and truffle flavours.
Awesome! Thanks for letting me know Amanda!
Wow – this is how to turn fries into a huge flavor bomb!
I know right?? They are delicious!
It’s officially my favourite fries recipe! Just the right amount of truffle not to overpower, and the fries turned out deliciously crispy too!
Yay!! So happy to hear that Ieva!
Everyone loved these fries, they were amazing! The parmesan and truffle oil take fries to the next level.
So happy to hear that Colleen! 🙂
Love these truffle fries. I can eat this whole batch to myself and hide them away from my family!
Woohoo! So happy to hear that! 🙂
These fries are perfectly garlicky and the truffle oil makes them incredible! Can’t wait to make these again.
Thanks so much! So glad you liked them!
These fries look delicious! Will be great with a burger or by themselves as a snack.
Thanks Biana! Enjoy! 🙂
These are my kind of fries. All the garlic and parmesan with the truffle oil is calling my name. Delicious!
Thanks so much Andrea! I know you’ll love this recipe!